Buttermilk cinnamon-raisin bread from The Best of Artisan Bread in Five Minutes a Day: Favorite Recipes from BreadIn5 (page 143) by Zoë François and Jeff Hertzberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 03, 2022

    Made 1/2 recipe, using 100 g whole wheat flour + 1 tsp whole grain bread improver. The dough chilled just a few hours before shaping. I spent a little more time shaping it for a better looking loaf, although it was impossible to prevent a few raisins from popping out the top. The dough rested 2.5 hrs, rather than just 90 min, and rose slightly (my kitchen is cool). There was a lot of oven spring, so a crack formed down one side. I believe this is expected with this type of bread. The bread was relatively hearty and dense, I'm sure partly due to the whole wheat. Flavor was good, especially toasted.

  • jumali on October 18, 2021

    This was an easy recipe to follow. The dough was wetter than I expected, and though I let it proof for twice the recommended time it didn't collapse as predicted. I just tapped the bowl on the counter, and it fell. Then I refrigerated it overnight. It was very easy to shape, and again I let it proof a second time for twice the prescribed time and it still wasn't as high as I would have liked. It was easy to slice and makes great toast, with just the right amount of raisins. I'll make this again.

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